Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth. Not these. They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.
Preparation: 5 minutes
1 medium pear
4 Tablespoons PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)
In a small bowl, mix PB2 with 2 Tablespoons of water.
Slice the pear into 8 -10 wedeges
Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.
Sprinkle with coconut and chocolate chips. Enjoy!
Wild Mushroom and Thyme Frittata
- 2 tablespoons unsalted butter (plus a little for the dish)
- 8 oz. Morel or Baby Bella mushrooms sliced
- 1 ½ cup Havarti cheese shredded
- ½ cup whipping cream
- ½ teaspoon dry mustard
- ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using dried thyme instead of fresh)
- 7-8 large eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Preheat oven to 325 degrees.
In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.
Butter a 10 inch quiche pan and sprinkle cheese in the bottom.
In a small bowl, mix cream, mustard, thyme, salt and pepper.
Pour just half of the cream mixture over the cheese.
Top with mushrooms and eggs. Pour remaining cream mixture over the top.
Bake until eggs are set, about 35 minutes.
Return to main menu
Artichoke Cheese and Rosemary Frittata
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
Directions: Continue reading
Basil, Artichoke and Sundried Tomato Frittata
6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste
Instructions Continue reading
Almond Coconut Granola*
4 cups old fashioned oats
1 cup raw almonds
1/2 cup slivered raw almonds
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
5 tablespoon maple syrup
1/4 cup coconut oil (I use canola oil + ½ tsp. coconut extract)
3 tablespoons honey
1 teaspoon vanilla
1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)
1/3 cup dried cranberries
1/3 cup chopped dried apricots
½ cup shaved coconut
- Preheat the oven to 300 degrees F.
- In a large bowl, combine the oats, whole almonds, slivered almonds, salt, cinnamon and cardamom and stir to combine.
- In a small sauce pan over medium heat, stir together the maple syrup, coconut oil, and honey until the coconut oil is melted. Remove the pan from the heat and add the vanilla. Pour the liquid over the oat and almond mixture and toss to combine.
- Prepare a parchment lined baking sheet and pour the granola mixture on top of the parchment.
- Bake the granola for 30 minutes. Remove the baking sheet after 30 minutes and toss the granola. Place the baking sheet back into the oven for another 10 minutes to finish baking. Once the granola is done, remove the baking sheet from the oven and let the granola cool and add the dried fruits. Once cool, break the granola into pieces and store in an airtight container.
- Serve up a bowl for breakfast, eat by the handful for a wholesome snack or serve over yogurt or ice cream for a crunchy treat.
*This is my version of a recipe I originally found at whatsgabycooking.com.
return to main menu